Sort and rinse lentils. Transfer to a medium pot and cover with two inches of cold water.
Cook lentils on medium heat until they are just tender, about 15-20 minutes. Drain and rinse lentils in a colander. Allow them to drain and cool to room temperature before combining with the rest of the ingredients.
In a medium bowl, combine oil, vinegar, salt, and pepper. Whisk until well combined, then add lentils, onion, basil and parsley to the bowl. Toss gently until well combined.
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Lentil and Herb Salad
Serves 6
Ingredients:
1 cup dried lentils
1/2 cup red onion, finely chopped
1/4 cup parsley, finely chopped
2 tablespoons fresh, finely chopped basil
1/2 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons rice vinegar
2 tablespoons olive oil
Directions:
Sort and rinse lentils. Transfer to a medium pot and cover with two inches of cold water.
Cook lentils on medium heat until they are just tender, about 15-20 minutes. Drain and rinse lentils in a colander. Allow them to drain and cool to room temperature before combining with the rest of the ingredients.
In a medium bowl, combine oil, vinegar, salt, and pepper. Whisk until well combined, then add lentils, onion, basil and parsley to the bowl. Toss gently until well combined.
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